What BBK eats
Chicken Sausage Fritatta
August 13th, 2014
Jump-start the day with a vegetable-packed, protein-rich breakfast the whole family will love. Why we love frittatas: They’re flexible! You can pretty much add what ever you want!! Frittatas can be eaten warm; room temperature, and make for great leftovers once all the flavors have had a chance to set in.
Ingredients:
- ½ green bell pepper
- ½ red bell pepper
- ½ red onion
- ½ fresh jalapeño pepper
- Fresh ground black pepper (2 pinches)
- 1 whole mushroom
- 1 Organic tomato
- 2 stalks of scallions
- 2 cloves fresh garlic
- 1/3 cup Organic low-fat milk
- 1 ½ cups spinach
- 10 eggs
- ¼ cup Freshly grated cheddar cheese
- ½ a pound of Chicken sausage
Cooking Instructions: Cooking Demo
- Pre-heat oven for 400 degrees.
- In a pan, begin cooking chicken sausage. Cook until completely brown.
- Begin to finely chop all ingredients for frittata. Once chopped, sit aside.
- In a large bowl, whisk eggs until yolks are smooth. Then add milk. Whisk again until milk is blended with eggs.
- Line baking pan with parchment paper. Pour eggs onto pan. Begin adding all ingredients (chopped veggies & chicken sausage). Top with freshly grated cheddar cheese. Sprinkle fresh ground pepper on top.
- Transfer the pan to the oven and bake the frittata for 25 to 30 minutes, until puffed and set in the middle. Allow cheese to melt. **At 20 minute, keep an eye on the frittata. Once browned you can remove from oven.**
- Let sit for 3 minutes before cutting.
Cut into 6 or 8 wedges and serve.
Comments
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Comment from Cheryl Holliday
Time January 18, 2015 at 10:45 am
Great “make ahead” for the week. Mine is in the oven!